MINI AVOCADO & HUMMUS QUESADILLA
This mini quesadilla recipe will make snack time fun (and healthy!) Stuffed with hummus and avocado, they’re a breeze to make.
This mini quesadilla recipe is perfect for after school snacking or with your evening tea. It would be perfect even for a cocktail party, by thinking that their bite-sized appeal makes them ideal for it.
Since there is always hummus (check in the blog for the recipe) in our fridge, it only seemed right to spread it on the tortilla rounds.
For the rounds, I used a 3 1/2-inch round cookie cutter, but the rim of a glass and a sharp knife would work just as well.
Greek feta is any easy cheese to crumble over the hummus and avocado, but Monterey Jack would work just as well. As long as there’s cheese, life is good!
Theres quiet a variety of feta out there, Bulgarian, French, of course Greek and there's also the Saudi version, which is the saltiest one in my opinion. Greek feta is briny, tangy, and sharp, and the fine texture makes it perfect to crumble in salads, sprinkle on cold soup. This is the stuff that you see me use most frequently. Although it isn't the saltiest, Greek feta packs the most flavor of the lot, which makes it a transformative addition to simple, one-dimensional dishes.
You may need to cook the quesadillas in two batches, depending on the size of your skillet.
Each quesadilla is only 66 calories and rich with healthy fats, which means that you can dig in without guilt.
Ingredients:
4 whole wheat tortillas
1/2 cup hummus (you can use my recipe or even get store bought)
1 avocado, cut into 12 slices
1/4 cup crumbled greek feta
Directions
Using a 2½-inch circle cookie cutter (or a glass with a 3½-inch circumference and a small knife), cut 4 circles from each tortilla.
In a small bowl, get the hummus ready.
Spread 1 teaspoon of the hummus mixture on each tortilla circle. Divide the avocado slices and feta evenly between the quesadillas, arranging them on one half of the tortilla circles.
Heat a large skillet over medium heat. Place several quesadillas in the pan and cook until the tortillas are golden brown, 2 to 3 minutes per side.
Repeat with the remaining quesadillas. Serve.
